De-cassoulet, the vegetarian way

I had a whole pot of simmered beans when I prepared fish cassoulet a few days ago. I used 2/3 for the baked dish. I had left-overs : few beans but all the flavoring veggies (and melted garlic) and lots of broth.

This time, it’s not a cassoulet as it’s not baked in the pottery dish… let’s de-cassoulet.
I added lots of leftover veggies from my fridge (romanesco, celery stalks, mushrooms…) and reheated slowly.

The last addition is an egg, poached in the broth, served when white was cook. For a second serving, a second egg.